Aunt Marie (Korzin Winiarski) was my mom’s older sister. Mom had 5 brothers and 5 sisters. She was also the middle child. I won’t analyze that. My grandmother did not make many desserts, but her daughters learned to.
Aunt Marie was a wonderful baker. At our large family gatherings she was known for these cookies we called Cheese Horns. The dough is not sweet and is made with cottage cheese. It wasn’t till recent years that I learned these were a form of Rugelach, a rolled cookie made with cream cheese or cottage cheese and filled with a variety of sugar, nuts and dried fruits or poppy seed paste, jam or chocolate. It is a Jewish Eastern European cookie which means little twist or little corners. I’ve seen much more complex recipes than this one. Mine is easy and pretty and not exceptionally sweet.Here are the ingredients for 1 batch. I usually make 2 batches
- Preheat oven to 400 degrees F
- In a mixer combine in this order:
1 cup butter, softened
8 ounces cottage cheese
2 cups flour
- Divide into 3-4 rounds, depending on how small you want to make the cookies. More rounds for smaller cookies.
- Place a round of dough on a floured surface. I use a Foley brand pastry cloth and frame and a rolling pin covered with a knit cover and flour.
- Roll into a thin round about 10 inches across.
- Brush entire surface with melted butter
- Sprinkle with dark brown sugar
- Sprinkle with chopped pecans
- Sprinkle with cinnamon
- Using a small knife, cut across the dough in half. Cut into 12-16 segments.
- Roll up each cookie, starting at the wider end.
- Place small end down on a parchment covered baking sheet.
- Brush entire surface with a mixture of 1 egg yolk and 1 tablespoon water.
- Bake at 400 degrees for 20 minutes or until lightly browned.
- Cool on wire racks.